Ders Planı

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CLASS 4

Lesson plan / BASIC PRINCIPLES OF NUTRITION

Lesson Information

Course Credit	3.0
Course ECTS Credit	6.0
Teaching Language of Instruction	Türkçe
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course	Compulsory
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?	Z
Course Coordinator	Prof. Dr. CANDAN VARLIK
Instructor (s)	Prof. Dr. CANDAN VARLIK
Course Assistant

Purpose and Content

The aim of the course	With reference to the principle of consuming food groups at each meal according to the need of the body, to give students information about the main principles of healthy and balanced nutrition, raise awareness of malnutrition and dystrophies, support them to form necessary thinking substructure for developing planning and programming skills of healthy nutrition.
Course Content	Introduction to the nutrition, proteins, calorie, carbonhydrates, lipids, nutrition and hearth health, obesity, minerals, vitamins, basic rules for a healthy rules, nutrition and athletic performance, dietary rules

Learning Outcomes

Have knowledge on theories, facts, concepts and principals of the field
Have knowledge on legal regulations, professional standards, food hygiene, food safety, ethical values, labour safety and occupational health, social insurance, etc. with regard to the field
Have essential knowledge on managing and organizing catering businesses.
Know about the interaction between gastronomy, and culture and art.
Know about the physical, chemical and microbiological characteristics of raw, additive and finished food substances
Master the processes through selecting the raw materials required to prepare food and beverages, to selecting on/in what they will be served
Know about the essential principals of domestic and world-wide cuisines
Carries out, evaluates and improves service processes properly
Shows strategic approach
Analytical approach to problems and produce solutions
Plan the physical environment related to the work area
Prepares all kinds of food and drink, designs new products
Manage and control quality
Makes kitchen organization
Manages catering activities
Work as a team member and lead the team
Takes responsibility for transforming knowledge and skills into products
Follow developments in the field
Research and apply the most appropriate methods
Explain his / her opinions and suggestions in written or oral form
Communicates well with colleagues and other individuals
Acts in accordance with ethics and social values
Communicate well in national and international events
Be conscious about human rights, justice, cultural values, environment, occupational health and public health

Weekly Course Subjects

1	INTRODUCTION TO NUTRITION
2	PROTEINS
3	CALORY – ENERGY BASIS OF NUTRITION
4	CARBOHYDRATES
5	FATS
6	NUTRITION AND HEART HEALTH
7	OBESITY, WEIGHT CONTROL AND EATING DISORDERS
8	MINERALS
9	MIDTERM
10	VITAMINS
11	IMPORTANT ISSUES FOR A HEALTHY LIFE
12	NUTRITION AND ATHLETIC PERFORMANCE
13	NUTRITION GUIDE
14	THE EFFECT OF FOOD PROCESSING ON NUTRITIVE VALUE

Resources

Dr. Liz Applegate. Beslenme ve Diyet Temel İlkeleri. İSTANBUL MEDİKAL YAYINCILIK

CLASS 1

CLASS 2

CLASS 3

CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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